INGREDIENTS:
8 ounces 60% dark Chocolate
5 1/2 tablespoons soft unsalted butter
1/3 cup extra virgin olive oil
Grey sea salt from France (Fleur de Sel)
1/4 cup cocoa powder
METHOD:
Melt the chocolate over a double boiler that has been heated and then turned off.
Add the olive oil and stir slowly until the chocolate comes to about 100°F (you can give this the finger temperature test since 100 is far from hot, it will be just about body temperature).
Stir the butter in until melted.
Slowly stir in the salt to taste, I usually use about 1 teaspoon but some find this too salty, so start with less and taste.
Let the mixture thicken up in either the refrigerator which will make it quite hard or leave it at a cool room temperature until thick enough to pipe into small balls.
Using a piping bag fitted with a large round tip, pipe out balls about the size of a walnut.
Refrigerate for 1 hour and then roll them in dark unsweetened cocoa powder.
YIELD: About 40 truffles.
SOURCE: Chef Stephany Buswell
